KOREAN BBQ CHICKEN LETTUCE WRAPS
Sweet, savoury, spicy fusion in a sweet Korean BBQ Chicken Lettuce Wrap. It is a soft chicken breast marinated with a combined mixture of soy sauce, sesame oil, honey, garlic, and gochujang before it is cooked in a pan to become crispy and tender perfection. The crisp lettuce bed feels so fresh against the warm juiciness of the meat. This dish will stand atop a scattering of sesame seeds, promising to create explosion after explosion of delight over the dinner plate – definitely Korean-inspired flavours. Korean bbq chicken lettuce wrap represents perfect lightness in individuals seeking healthier low-carb options without sacrificing taste and great contribution to any variety of potlucks, picnics, or dinners alike.
RECIPE CATEGORY
Lunch, Dinner, Snack, Appetisers
SERVING SIZE
1
CUISINE
Korean, Asian
PREPARATION / TECHNIQUES
Marinate, Pan-Fry, Quick & Easy
OCCASION / HOLIDAY
Weeknight Dinner, Picnic, Potluck, Cocktail Party
SPECIAL CONSIDERATION / DIETARY CONCERNS
Low Fat, Quick & Easy, Low Carb
DISH TYPE
Appetiser, Snack, Entrée
INGREDIENTS OF KOREAN BBQ CHICKEN LETTUCE WRAPS
- 100g chicken breast, thinly sliced
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp honey
- 1 clove garlic, minced
- 1 tsp gochujang (Korean chilli paste)
- 3 large lettuce leaves
- 1 tsp sesame seeds (for garnish)
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 180
- Protein: 23g
- Fat: 6g
- Carbohydrates: 7g
- Fibre: 1g
- Sodium: 450mg
PREPARATION OF KOREAN BBQ CHICKEN LETTUCE WRAPS
- Marinate the chicken: Mix soy sauce, sesame oil, honey, minced garlic, and gochujang in a bowl; season with salt and black pepper. Add sliced chicken and toss well until all coated. Let marinate for at least 15 minutes. If you would like to add deeper flavour, let it marinate for up to an hour.
- Cook the chicken: Put the non-stick pan over medium heat and place the marinated chicken inside. Stir sometimes and let 5-7 minutes pass, allowing the chicken to cook well till slight caramelisation is noticed and the pink centre does not happen.
- Prepare the lettuce wraps: Wash and dry the leaves of lettuce. Use large, sturdy lettuce such as romaine or iceberg for each sandwich. Place a portion of cooked chicken onto each leaf.
- Garnish and serve: Serve Korean bbq chicken lettuce wrap fresh, for guests can fold the lettuce leaves over one another into a sort of wrap and consume; a little added sprinkling of gochujang or soy sauce will quite suitably garnish.
PREP TIME
15 minutes
COOKING TIME
10 minutes
TIPS
- You may also add toasted sesame oil to the marinade to add nutty flavours to the dish.
- You can also set the level of the amount in terms of spiciness tolerance: more for the spicier or less for the milder.
- Chill until just before serving to make the lettuce wilt.
- Slice the chicken breast thinly to achieve uniform baking with a soft touch.
VARIATIONS
- Use this with thinly sliced beef, shrimp, or tofu for the protein option.
- Add bean sprouts, shredded carrots, or julienned cucumber to the wraps for extra texture and freshness.
- Substitutions: Tamari or Coconut Aminos may replace soy sauce, and they are gluten-free.
PREPPING AND STORAGE
- Fridge: Reheat leftover cooked chicken and store it in the refrigerator in a container with a tight lid. Refrigerate for up to 2 days, then reheat in a pan.
- Freezing: Marinate the chicken and freeze it before cooking. Let it thaw overnight in the fridge and cook as instructed. Lettuce should not be frozen-it loses its texture.